Cloies Coconut Macaroon Pie Recipes

COCONUT MACAROON BROWNIE PIE

Steps:

• Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
• Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
• Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
• Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST

Steps:

• Crust:
• Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
• Custard and assembly:
• Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
• Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
• Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
• Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
• Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
• Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
• Do ahead:
• Pie (without whipped cream) can be made 3 days ahead; keep chilled.

COCONUT PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

EASY COCONUT MACAROON PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
• Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
• Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.

CLOIE'S COCONUT MACAROON PIE

Steps:

• In mixing bowl, combine first 5 ingredients and mix well on medium speed of mixer.
• Reduce speed to low and add milk continuing to mix well.
• Fold in coconut by hand and stir.
• Pour mixture into unbaked pie shell.
• Bake at 325 degrees for 1 hour.
• Cool completely before slicing.